Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup Kalix Löjrom (Swedish caviar)
- 1 fennel bulb, thinly sliced
- 1/2 cup heavy cream
- 3 eggs
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Special equipment needed:
- 9-inch tart pan
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it into the tart pan. Trim the edges and prick the bottom with a fork. Bake for 10 minutes.
3. In a skillet over medium heat, sauté the sliced fennel in olive oil until tender, about 5 minutes. Set aside.
4. In a bowl, whisk together the heavy cream, eggs, Parmesan cheese, salt, and black pepper.
5. Spread the sautéed fennel evenly over the bottom of the pre-baked crust.
6. Pour the egg mixture over the fennel.
7. Bake for 20-25 minutes, or until the filling is set and the top is golden brown.
8. Let the tart cool for a few minutes, then top with the Kalix Löjrom.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 410
Fat: 30g
Carbohydrates: 18g
Protein: 16g
Substitutions for ingredients:
- Instead of Kalix Löjrom, you can use any type of caviar or roe.
- If you don't have fennel, you can use thinly sliced leeks or onions.
Variations:
- Add some chopped fresh herbs, such as dill or chives, to the egg mixture.
- Use a different type of cheese, such as Gruyere or goat cheese, instead of Parmesan.
Tips and tricks:
- Be careful not to overcook the tart, as it can become dry.
- If the crust starts to brown too quickly, cover the edges with foil.
- Serve the tart warm or at room temperature.
Storage instructions:
- Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tart, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a platter with some fresh herbs and lemon wedges.
Garnishes:
- Garnish the tart with some additional Kalix Löjrom and fresh herbs, such as dill or chives.
Pairings:
- Serve the tart with a glass of dry white wine, such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- A simple green salad with a lemon vinaigrette would be a great side dish for this tart.
Troubleshooting advice:
- If the filling is still runny after baking, put it back in the oven for a few more minutes.
Food safety advice:
- Make sure to store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Kalix Löjrom is a type of Swedish caviar that comes from the Kalix River in northern Sweden.
Flavor profiles:
- This tart has a creamy, savory filling with a salty pop from the caviar and a subtle sweetness from the fennel.
Serving suggestions:
- Serve this tart as an appetizer or a light lunch.
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Region: Swedish